The Pillsbury Company

Massachusetts Institute of Technology

Ernst Graf

Israel A Saguy

David J Domingues

Victor T Huang

William A Atwell

Katy Ghiasi

Marcus Karel

Milton S Feather

Kristin L Matson

Julio Rey Panama

James R Evans

R Carl Hoseney

Jean L Weber

Karin C Gaertner

Leslie L Skarra

Paul J Beckmann

Steven K Fahrenholtz

Linda C Miller

Antoinette M Hunstiger

Deborah K Rogers

Robin E Conn

S Scott Panter

An oxygen scavenging composition for use with foods, cosmetics, and pharmaceuticals comprising a combination of a metal that can exist in two redox states at ambient conditions, and a radical oxygen scavenger. The oxygen scavenging system is also effective in inhibiting the growth of yeasts, molds, and most aerobic bacteria.

Oxygen removal

A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.

Process for forming a microwave browning composition

A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

Process for microwave browning

A method of coloring foods using a color system comprising a diluent and a colorant in particle form is disclosed. The color of a food can be controlled by controlling the particle size and dilution ratio of the colorants. The colorants become visible on the food when the product to which the colorants are applied is exposed to heat.

Method of coloring foods

Use of compounds which are capable of providing selecter cations in solution to inhibit the development of warmed-over flavor (WOF) in meats and meat products. Al.sup.3+ and divalent cations, such as Ca.sup.2+, Cu.sup.2+, Zn.sup.2+, and Mg.sup.2+, may inhibit iron-catalyzed oxidation of certain phospholipids in the meat and thereby reduce WOF generation.

Methods and materials for inhibiting the development of warmed-over

The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.

Starch-based products for microwave cooking or heating

A coloring system and method for use is provided. The coloring system comprises a diluent and colorant in particle form. The dilution ratio and particle size can be utilized to control the color of the system during distribution and storage. The colorant can be any desired color, for example, brown, red, etc., and the system can be made such that it is generally invisible when applied to the product. When the food product with the associated coloring system is exposed to heat, e.g. radiation, the colorant becomes visible providing color to the food product in a preselected region. A carrier can also be provided in the coloring system to provide shelf life stability to the coloring system when the coloring system is applied to the food prior to distribution.

Food colorant system

An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents to provide a low moisture content product still having a high liquid content. The tortilla is cooked to completely gelatinize the starch in the interior of the tortilla. The tortilla is cooled, packaged and stored having about a ninety (90) day shelf life while maintaining sufficient flexibility to prevent appreciable cracking when folded for use.

Tortilla and method of manufacture

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New Brighton, MN, United States of America

Ernst Graf